Romaine Hearts Caesar Recipe

Prepare crumbs

Preheat oven to 350°F (175°C). Spread torn day-old bread pieces on a baking sheet and toast 8–10 minutes until dry and lightly golden. Let cool.

Process and season

Pulse cooled toasted bread in a food processor until coarse crumbs (about 1/4" texture). In a skillet over medium heat, melt butter. Add crumbs and cook, stirring, 3–4 minutes until crisp. Stir in chopped parsley, thyme, garlic powder, salt and pepper. Transfer to a plate to cool completely.

Preheat broiler (or oven to 425°F/220°C). Brush both sides of ciabatta slices lightly with 2 tbsp olive oil and sprinkle a pinch of salt. Arrange on a baking sheet and broil or bake 3–5 minutes per side until golden and crisp. While still warm, rub the cut side of the halved garlic clove over one side of each toast to impart subtle garlic flavor. Set aside.

Emulsify anchovy-garlic base

In a mortar and pestle or on a cutting board, mash anchovy fillets with garlic to a smooth paste. Transfer to a medium bowl and whisk in Dijon, Worcestershire, and the egg yolk (or mayonnaise) until combined.

Finish dressing

Whisk in 1 tbsp lemon juice. Very slowly drizzle in 4 tbsp olive oil while whisking constantly to create a thick, emulsified dressing. Stir in 2 tbsp grated Grana Padano, then season with 1/4 tsp salt and 1/4 tsp pepper. Taste and adjust lemon, salt, or oil to reach desired balance.

Prepare romaine: Trim root ends from romaine hearts and slice each heart lengthwise in half (or quarter lengthwise if very large). Pat leaves dry with a towel or use a salad spinner to remove excess moisture — dry leaves hold dressing better.

Dress the romaine: Place romaine in a large bowl. Add the prepared dressing in two batches: start with about half the dressing and toss gently to coat leaves evenly. Add more dressing to taste if desired; you want a light, even coating. Add 2 tbsp grated Grana Padano to the dressed leaves and toss briefly to incorporate.

Plate and finish: Arrange dressed romaine halves on a platter or individual plates. Sprinkle the herb bread crumbs evenly over the salad (about 2–3 tbsp per serving). Place ciabatta crostini alongside or tuck a crostini on top of each portion. Finish with an extra dusting (about 1–2 tbsp) of Grana Padano and a grind of fresh black pepper. Serve immediately.